[Sca-cooks] Gluten Free Mock Matzoh Balls

[H Westerlund-Davis]

This comes from Bette Hagman's The Gluten Free Courmet Cooks Fast and Healthy Wheat-Free Recipes with Less Fuss and Less Fat
When I meet people who are going gluten free for the first time I suggest getting one or two of Bette Hagman's cookbooks. They are simple and delicious meals. Great resource for re-learning to cook again. Many of the recipes have easy to find ingredients.
Mock Matzoh Balls pg. 224-225
This receipe is in the book but has been adapted by Beth Hillison of the Gluten Free Pantry. Gluten Free Pantry are packaged backing mixes. This recipe is an adaptation of her grandmother's matzoh balls recipe, replacing matzoh meal (crushed, unleavened but gluten free filled crackers) with potato starch and almond meal. Make sure you use potato starch and not flour. It will leave a funky taste at the top of your mouth. 

2 eggs    
1/4 tsp. salt
A few grinds of pepper
1/4 tsp. cinnamon
2 Tbsps  vegetable oil or chicken fat
1/3 cups plus 2 Tbsps finely ground blanched almonds or NutQuik packaged by Ener-G Foods. You can use any almond flour
1/8 tsp xanthan gum (only use if you are just using almonds. The NutQuik already contains the xanthan gum. Check the labels on other almond flours. If Xanthan gum is already in the mix don't add the additional 1/8 tsp.)
1/3 cup plus 1 Tbsp potato starch flour
Seperate the eggs, placing yolks in a medium mixing bowl and the whites in a small bowl suitable for beating.
To the yolks, add salt, pepper, cinnamon and oil. Mix.
Beat the whites until stiff but not dry and fold into yolks. Add the almond meal and xanthan gum (or NutQuik, ground finer in food processor) and potato starch in thirds, folding carefully into the egg mix. Refrigerate for 2 hours.
When your soup is within 15 minutes of being fully cooked, ring to a boil and lower heat to medium. Mix the matzoh ball batter lightly. Drop by heaping teaspoons into boiling soup. Cover and turn heat to simmer. Cook 15 minutes. Serve Immediately.
Makes 4 servings.

This book also has a pretty decent GF pizza crust, bagels, quick Hungarian Goulash and Mushroom stroganoff.
Bless Bless
Aelina the Saami


 

 
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